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Rosemary Plum Pork Roast

 Rosemary Plum Pork Roast
This roast is delicious...and slices of it make such a pretty presentation.—Laurel Leslie, Sonora, California
6 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 16 pitted dried plums
  • 1 cup boiling water
  • 2 bunches fresh rosemary, divided
  • 1 center-cut boneless pork loin roast (about 2 pounds)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided


  • Place plums in a bowl; add boiling water. Let stand for 15 minutes;
  • drain well. Mince enough rosemary to measure 1 tablespoon; stir into
  • plums. Cut a slit along top of roast 2 in. deep, leaving 1 in. at
  • each end uncut. Sprinkle inside of cut with 1/4 teaspoon salt and
  • pepper. Fill with plum mixture. Cover top with overlapping rosemary
  • sprigs.
  • Tie roast at 1 in. intervals with kitchen string. Sprinkle with the
  • remaining salt and pepper. Place several rosemary sprigs in a
  • shallow roasting pan. Top with roast. Bake, uncovered, at 350°
  • for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Let
  • stand for 10 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 249 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 243 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein.

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Rosemary Plum Pork Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.